Chocolate Caramel Cream Roll
✅Ingredients:
For the Cake:
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup unsalted butter, melted
Powdered sugar (for dusting)
For the Caramel Cream Filling:
1 cup heavy whipping cream
1/2 cup caramel sauce (store-bought or homemade)
1 tablespoon powdered sugar
1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
1/2 cup heavy whipping cream
4 ounces semi-sweet chocolate, chopped
1 tablespoon butter
✅Directions:
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and grease lightly.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the eggs and granulated sugar until thick and pale, about 3 minutes. Add the vanilla extract and mix well.
Gradually fold the dry ingredients into the wet ingredients, alternating with milk and melted butter, mixing just until combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel away the parchment paper and gently roll the cake up with the towel, starting from one short end. Let it cool completely.
While the cake is cooling, prepare the caramel cream filling by beating the heavy cream, caramel sauce, powdered sugar, and vanilla extract together until soft peaks form.
For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour it over the chopped chocolate and butter in a bowl and let it sit for 2-3 minutes, then whisk until smooth and glossy.
Unroll the cooled cake and spread the caramel cream
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